Instant Pot Risotto with Shrimp and Asparagus

 Instant Pot Risotto with Shrimp and Asparagus

Creamy risotto is definitely a yummy comfort food that will keep your kitchen or galley nice and cool this summer!        This version of risotto is enhanced with sautéed asparagus, shrimp and some hand grated parmesan cheese.  Use as a main dish or serve smaller portions for a side dish.  I made this in a 6 quart Instant Pot.  Feel free to adjust the proportional if using a 3 quart or 8 quart Instant Pot.

Want more recipes like this?  Check out my Leisure Adventure cookbook at:

Serves 6


1 lb.                 shrimp, peel and devein

3 cups             low sodium chicken broth

1 1/2  cups      arborio rice

1 bundle        asparagus (1 lb.)

1 – 2 tbsp.     olive oil, good quality

1/2 cup          parmesan cheese, grated

salt and pepper to taste


  1. Pour in the broth and rice, stir.
  2. Close lid and steam vent on the Instant Pot.
  3. Set Instant Pot on manual HIGH pressure for 7 minutes.
  4. When the risotto pressure time is complete, use the quick release to vent the steam quickly over a minute or so.
  5. Rinse asparagus, cut or snap off the lower 2″ base of the asparagus, pat dry.
  6. Cut asparagus in 1″ slices, set aside.
  7. Place 1 tbsp. olive oil in a saute' pan over medium heat, add asparagus, saute'  3 – 5 minutes.
  8. Using tongs, place asparagus off the heat on a plate.
  9. Add 1 tbsp. of oil to the saute' pan, cook shrimp until pink and just cooked through.
  10. Add sautéed shrimp, parmesan, salt and pepper and asparagus to the risotto.   Stir to combine.                                                                                                                                                                                                                                                                           Note:  If risotto seem too dry, add a 1/4 – 1/2 cup of broth as needed.  Serve family style in a large bowl with some crusty French bread and a salad on the side.  I have added a minced clove of garlic and a cup of sliced raw sliced mushrooms to the saute' mixture then added lemon zest and chopped green onions as I stirred the saute' into the cooked risotto… that is delicious also.


Mary Jane Curry

Mary Jane Curry and husband Jeff love RVing and travel in a 2013 Roadtrek RS Adventurous motorhome. She is a Nurse Practitioner, Physician Assistant and Registered Nurse in Emergency and Occupational Medicine, and is nearing retirement and has great enthusiasm for the travels and adventures awaiting. Her love of food science and food presentation led her to pursue a secondary career about 10 years ago when she became a certified Personal Chef and owner of Custom Cuisine in Southern California. She received her training and certification through the United States Personal Chef Association, an organization with Personal Chef membership in both the US and Canada. She plans to share many recipes here for RVers!

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